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Browsing Tag: tomato sauce
Here is one of the bonuses of my new job – testing pre-production equipment. Tonight I used the Vesta Imersa immersion circulator to make a sous vide chicken cacciatore. Yep, you read that right and the process was simple. I placed the sauce ingredients into a large recloseable bag with a valve, suctioned the air out, and cooked it in the water bath at 185F for at least 6 hours. After the 6 hours (or more), I lowered the temperature of the water bath to 145F in order to cook the chicken. Here is a pro tip – adding ice to the water bath will bring the temperature down to the target. I placed a chicken breast in a small recloseable bag with the desired spices and…
What? Did I just hear a collected groan and harrumph of disbelief in being able to make a delicious lasagna for one? Well, you are partially correct. This recipe is perfect for two… or one with a nice serving as leftovers. Normally I do not like leftovers, but there are a few dishes I make exceptions for – goulash, schnitzel, and lasagna among my favorites. This recipe is a little more involved than my typical quick and easy style, but this dish deserves the extra effort. But in all honesty, the toughest part may be finding a small baking dish. I use a 7x5x1.5 (3 cup) size Pyrex baking dish. Once you have that small baking dish, just think of how wonderful it will be to…
Today I made something new. Something I found online that piqued my curiosity. Something based on a friend’s request for dishes with lentils. This recipe is all about happy coincidences. Recently, I received an update from Suzy’s The Mediterranean Dish blog which included her Koshari recipe. I was very intrigued by her description of this Egyptian street food dish and wanted to try it. I had the added incentive of helping my friend out with his request for dishes with lentils. So I dove in. Well, I will not lie, this dish is involved. There is nothing very complicated, just many elements cooked simultaneously. That is always a fun challenge and I understand why since we are building layers of flavors and textures. Of…